Velouté Sauce

Velouté sauce is another one of those fantastic base sauces or Mother Sauces that can be transformed into a myriad of other sauces. It is the sauce you would use for a chicken potpie, lemon scallopine, chicken fricassee and many more. Check out my Instagram post/video where I teach how to make it.

INGREDIENTS

• 4T = 56g Butter, unsalted
• 6T = 56g All purpose flour
• 4 cups = 908g = 2lb Chicken broth
• Salt and white pepper to taste

PROCEDURE

  • Melt the butter in a medium pot, preferably with a thick bottom.
  • Add the flour and cook together for 3-4 minutes. This will be your roux or thickening agent for the sauce.
  • Make sure the heat is not too hot because you don’t want the roux to take on any color.
  • Heat the broth almost to a boil, either in a separate pot or microwave, just be careful because it tends to boil really fast and may overflow.
  • Switch to a whisk if you were using a spoon or spatula to mix the roux.
  • Add about a third of the broth into the roux while mixing vigorously. This will dissolve the roux and create a thick paste.
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  • Add then the rest of the broth all at once and continue mixing to incorporate really well with the roux. This whole process should take less than a minute. If you do this with the hot broth, you shouldn’t get any lumps however if you do, don’t worry, I’ll give you some troubleshooting options below.
  • Season with salt and white pepper and add the bay leaf of using.
  • Continue mixing on medium to medium-high heat until it comes to a boil. As soon as this happens, you’ll see how the sauce thickens. Lower the heat a little bit and cook just for another minute. In total, it should take you about 5 minutes to make the sauce.
  • Remove from the heat. At this point you can strain it through a colander to make sure there are no lumps.
  • You can use it right away or store it. If you want to do the latter, spread half a tablespoon over the top and place some plastic wrap over it to prevent a skin from forming. Once it comes to room temperature, you can store it in the fridge or freeze. I like separating it in small containers so I always have some ready in my freezer.

Use this deliciously creamy sauce for your favorite chicken dishes, potpies, combined with lemon, capers or many other seasonings.

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